Ricotta Raviolo

Courtesy Chef Andrew Wood

Ricotta raviolo

-1 lb. fresh pasta

-2cups of all purpose flour

-2 whole eggs
-2 yolks
-1/2 lb. Ricotta
-1/2 cup grated parmesan cheese
-4 whole eggs
-salt and pepper to taste
-2 lb.Portabella mushrooms
-1` clove of garlic
-chopped chives
-1/2 lb of butter

-In a mixer (or by hand) combine the eggs, yolks, and flour, and knead until you have a supple but firm dough.
-Allow the dough to rest for 30 minutes before stretching.
-Mix the ricotta with the grated parmesan and season to taste.  Finely chop the portabellas and garlic and place them into a sauce pan with 1/4 lb of butter, and cook slowly for 1 hour.  Stretch the pasta with a pasta sheeter until very thin then cut into large squares (you will need 2 squares for each raviolo).  Place a ball of the ricotta and parmesan mixture onto the square and make a well in the center separate one egg and place the yolk in the well.  Cover with another square of pasta and seal with egg wash.  Cook the raviolo for 3 minutes exactly in simmering water.  Cook the remaining butter until it's brown then add the portabella mushrooms.  Use this to sauce the ravioli.

Mascarpone Panna Cotta (makes 4-6)

-zest from 1 orange
-1/2 cup orange juice, simmered until reduced to a syrupy consistency
-3/4 cup milk
-4 oz. mascarpone
-3 oz. creme fraiche
-1/2 cup sugar
-pinch salt
-1 t. powdered gelatin
-1/4 cup cream

-Heat milk with orange zest until simmering.  Steep for 5 minutes, strain and cool.

-sprinkle gelatin over cream in a small heat-proof bowl and rest 5 minutes.

-Combine mascarpone, creme fraiche, cooled milk, reduced juice, sugar and salt.

-Over a small pan of simmering water, stir cream and gelatin until melted.  Quickly whisk into mascarpone mixture and pour into ramekins.  Chill several hours or overnight.

-Run a knife around the edge of the ramekin to loosen, then release onto a plate.  Serve with citrus segments (blood orange, tangerine, orange) and shortbread cookies.


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